More consumers than ever before are gravitating toward plant-based protein sources to meet their daily protein requirements.

One of the greatest challenges facing manufacturers and their culinary teams is developing products that not only meet the health, environmental, and clean-label demands of consumers, but that also deliver the high-quality taste and texture profiles indispensable to success. It falls on ingredient makers and suppliers to support these efforts.

Valensa International, Eustis, Fla., reached an agreement with Algal Scientific Corporation, Plymouth, Mich., to commercialize Algal’s PureAlgal™ branded ingredients—whole dried microalgae (Euglena gracilis) and purified beta-1,3-glucan—for the human health and nutrition markets. 

Highlighted in all flavors will be nutrient-dense algae-based superfoods, such as chlorella and Blue Majik spirulina.

Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.

Thrive Algae Oil launched this month as a culinary oil made from algae, a food source that has wellness and sustainability benefits.

Valensa International provides high value “condition specific” nutraceuticals to the marketplace.

Florida's green algae prevents boost the body's antioxidant enzymes, which then fight free radicals, according to a release.

The partnership has been encouraged by the decade-long experience and unique expertise of both companies.

"Divergent views" are apparently to blame for the split.